Mushroom and Potato Tacos with Pepita Salsa Verde

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Mushroom and Potato Tacos with Pepita Salsa Verde

  • 1 clove garlic

  • 1 shallot

  • 1/2 jalapeno, seeds removed

  • Juice and zest of 1 lime

  • 1/4 cup chopped cilantro

  • 1/2 cup plus 2 Tbs. olive oil (divided)

  • 1/2 cup unsalted toasted pepitas/pumpkin seeds

  • 2 tsp. ground cumin

  • 1 Tbs. chili powder

  • 1 lbs potatoes, cut into bite sized pieces

  • 1/2 onion, diced

  • 1 lbs. mushrooms(any type works)

  • 1 cup chopped kale

  • Serve with tortillas, cojita cheese, and fresh avocado

In the bowl of a food processor add the garlic, shallot, jalapeno, lime juice and zest, and cilantro. Pulse until all the same size. With the motor running, drizzle in 1/2 cup olive oil. Fold in the pepitas. Set aside until ready to serve.

In a small bowl combine the cumin, chili powder, and large pinch of salt

In a medium bowl toss the potatoes with 1 1/2 tablespoons spice mixture.

In a non stick skillet warm the remaining olive oil over medium heat. Add the potatoes and cook for about 10 minutes, stirring occasionally, until tender and crispy. Remove and set aside.

In the same pan add the onion, and cook until soft and translucent, about 4 to 6 minutes. Add the mushrooms and a large pinch of salt and continue cooking until tender and lightly browned. Add the kale and continue cooking for another 1 to 2 minutes or until kale is wilted. Add the potatoes back to the pan and heat until warmed through.

To eat place the filling in the center of a warm tortilla, top with a drizzle of the salsa verde and top with cojita cheese and avocado.

Makes 4 servings.

Fridge ForagingAmanda Frederickson1 Comment